Southern Spinach Salad

1. 1

   In a small pot over medium heat, rehydrate figs in vinegar for 1/2 hour.

2. 2

   Let this mixture cool, then place in food processor, and pulse until figs are in small pieces.

3. 3

   In a medium size bowl, whisk figs and shallots and add 1 1/2 cups olive oil, salt, and pepper.

4. 4

   Preheat oven to 325 degrees F.

5. 5

   Sprinkle the triangular toasts with oil, and season with salt and pepper.

6. 6

   Toast the croutons in the oven.

7. 7

   Crumble some of the blue cheese on top of each crouton.

8. 8

   Melt the blue cheese on the toast points underneath the broiler.

9. 9

   While cheese is melting, toss the baby spinach in the fig vinaigrette.

10. 10

    Divide the spinach onto 2 plates, add 1/2 the onion slices and 1/2 the toasted pecans.

11. 11

    Place 3 hot croutons on each plate.

* Per serving · 4 servings · Values may vary.